Italian Meats and Poultry Recipes - Rosemary Lamb Chops

Ingredients                      

• 6 lamb chops, cut about 1 inch thick (about 1 3/4 pounds total)

• 3/4 cup dry red wine

• 3 tablespoons finely snipped fresh rosemary

• 2 cloves garlic, minced

• 1 tablespoon balsamic vinegar

• 1/2 teaspoon coarsely ground black pepper

• 1/4 teaspoon salt

• Salt

• Coarsely ground black pepper

• 1 tablespoon butter

• Fresh rosemary sprigs

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Method:

1. Trim fat from chops. Place chops in a resealable plastic bag set in a shallow dish. Add wine, 2 tablespoons of the snipped rosemary, the garlic, balsamic vinegar, the 1/2 teaspoon pepper, and the 1/2 teaspoon salt. Seal bag; turn to coat chops. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.

2. Drain chops, reserving marinade. Place lamb chops on rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling.

3. Allow 12 to 14 minutes for medium-rare doneness (145°F) or 15 to 17 minutes for medium doneness (160°F). Season to taste with additional salt and pepper.

4. Meanwhile, strain reserved marinade into a small saucepan; discard solids. Simmer, uncovered, over medium heat about 5 minutes or until reduced to 1/3 cup.

5. Add butter and the remaining 1 tablespoon snipped rosemary; cook for 1 minute. Serve with the chops. Top with rosemary sprigs.